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Friday, July 31, 2009

Awesome Baked FAMILY Food

I am follower of the mantra that "Family recipes are the best!" and I do think that this is sooo true....especially when it comes to baked goods! My grandmother's carrot cake is the bomb-diggity! So moist and tender and carroty haha! Here is her recipe that I enjoy to bake whenever I am in the mood for something sudo-healthy. (aka it has carrots in it)

~Myrna's Carrot Cake~

1 1/2 c. salad oil

2 c. sugar

4 eggs

2 c. flour

2 tsp. cinnamon

2 tsp. baking soda

2 tsp. vanilla

1 tsp. salt

3 c. shredded carrots

1 c. raisins

Combine all ingredients and mix together well. Bake in a 10 x 15 in. pan at 350 for 45 min. or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Okay, so I must admit that there are some sweet items that I am not a huge fan of, and one of them is overly sweet and cream-cheesy cream cheese frosting. It just makes my teeth hurt, but sometimes it can be very good...it totally depends on the recipe. It is not my favorite frosting, but it is the best one to used with carrot cake. And...I happened to be privileged enough to hear a family recipe. It came from my cousins wife and it is as simple as can be - just beat the ingredients together and voilà, its done! Here she be...

~M's Cream Cheese Frosting~

1 blk. (8 oz.) cream cheese

1 tub (8 oz.) cool whip

1 c. powdered sugar

Beat together with a mixer on high until light and fluffy. Spread on cooled carrot cake. Cool in refrigerator to help frosting to set. Cut and enjoy!

This cream cheese frosting is sooo light and wonderful! It is my new fave! I have also made it with low fat or fat free cream cheese and cool whip and they are both delicious! ENJOY!!

Also...I have the recipe for BLACK BOTTOM CUPCAKES!!!

~Black Bottom Cupcakes~

Cream Cheese Mixture:

1 oz. pkg. cream cheese

1/3 c. sugar

1 egg

1/8 tsp. salt

1 c. semi sweet chocolate chips

1 c. peanut butter or butterscotch chips

Cake Mixture:

1 1/2 c. flour

1 c. sugar

1/4 c. baking cocoa

1 tsp. baking soda

1/4 tsp. salt

1 c. water

1/3 c. vegetable oil

1 tbsp. white vinegar

1 tsp. vanilla

Preheat oven to 350 degrees F. Line a muffin tin with paper liners. In a large bowl beat the cream cheese until smooth. Add in the sugar, egg, and salt. Beat together well. Stir in the semi sweet chips and the peanut butter or butterscotch chips. Set aside. In another large bowl combine the flour, sugar, cocoa, baking soda, and salt, mix well. Add in the water, oil, vinegar, and vanilla. Beat together well. Fill the muffin tins half way full with the chocolate cake mixture. Top off the muffin tins with a heaping tbsp. of the cream cheese mixture. Bake in oven for 25-30 min. Check on the edges to see if toothpick comes out clean. Remove from oven and let cool for 5 min. in the pan. Remove and cool completely on a rack. ENJOY!